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Taste: Absolutely loaded with hazelnut and peanut flavor to balance out the sweet tanginess of the cheesecake!
Structure: The crust is crunchy, the filling is velvety, and the peanut butter topping is rich and fluffy.
Relief: Definitely more of a weekend baking project, but totally doable! Tons of cheesecake tips below.
Professionals: A special treat perfect for peanut butter lovers.
Against: Nobody!
Would I do it again? Oh definitely.
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This truly is the ultimate peanut butter cheesecake. It’s what peanut butter dreams are made of.
Next to chocolate, peanut butter is one of my favorite foods.
I usually combine chocolate and peanut butter. But today I want the PB to shine!
That’s why I created this peanut butter cheesecake recipe with peanuts in the crust, peanut butter in the filling, and a peanut butter ganache topping, for absolute nutty decadence!
A dream come true for any peanut butter lover, this cheesecake is sure to be the hit of any party or gathering.
It requires a little patience, as the cheesecake needs to cool slowly and completely before serving, but I promise it’s worth the wait!
How to make the ultimate peanut butter cheesecake
How to make a smooth and creamy peanut butter cheesecake
- Be sure to use blocks of high-quality full-fat cream cheese. It really makes a difference!
- Whatever you don’t do, don’t use cream cheese meant to be spread on a bagel.
- The cream cheese should be completely softened to room temperature. If it’s too cold, it won’t mix completely and you’ll end up with bits and pockets of unblended cream cheese all over your peanut butter cheesecake.
- Make sure the eggs are also at room temperature.
- Beat the cream cheese well before adding other ingredients. More on this topic below.
- You’ll also want to scrape the sides and bottom of the mixing bowl regularly, even if you use a paddle that scrapes as you stir.
What kind of peanut butter is best for peanut butter cheesecake?
Be sure to use conventional creamy peanut butter for this recipe. Conventional PB typically has an added oil in the ingredient list, which helps the peanut butter emulsify. Natural things can separate, so I don’t recommend it here.
Why bake peanut butter cheesecake in a double boiler?
A double boiler helps create a gentle, moderate cooking environment, which:
- Prevents core cracks and cavities
- It guarantees an ultra-smooth and uniform texture
- It ensures that the outside of the cheesecake doesn’t become overcooked or curdled before the inside can finish cooking.
How do you prepare a bain-marie for cheesecake?
- Make sure you use a high quality file hinged pan and wrapping it at least 3 times in large, strong aluminum foil. You can also use a turkey baking bag or a slow cooker bag to protect the pan from water.
- Place the hinged pan into a larger baking dish, then place on the oven rack.
- Carefully pour the boiling water into the roasting pan until the water reaches halfway up the sides of the roasting pan.
- Check out my full article here for more tips on double boilers for cheesecakes.
How do you prevent cracks in peanut butter cheesecake?
In general, there are 3 causes of cracks in cheesecake:
1. Beating too much
- You want to beat the cream cheese with the sugar, sour cream and peanut butter very well.
- Scrape the bottom and sides of the bowl frequently and beat until completely smooth.
- However, once you add the eggs, beat ONLY until smooth, then stop mixing.
2. Overcooking
- The residual heat from the oven will continue to cook the peanut butter cheesecake, even after you turn off the heat.
- Be sure to follow the tips below to know when the cheesecake is done.
3. Rapid temperature changes
- Rapid temperature changes can be caused by opening the oven door too frequently or cooling the cheesecake too quickly.
- You want a gentle, slow heat. That’s why in this peanut butter cheesecake recipe, the cheesecake cools inside the oven with the door open.
- To prevent the peanut butter cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven.
- Only after cooling, remove the hinge ring.
How to know when peanut butter cheesecake is done
You will want to stop cooking when the peanut butter cheesecake appears dry on the top but is still slightly wobbly in the center. It will finish preparing as it cools in the hot oven and as it cools in the refrigerator.
How to Slice Peanut Butter Cheesecake
- If you have time, let the cheesecake sit at room temperature for 30 minutes before serving for the best flavor and texture.
- Open the spring lock and gently remove the sides.
- Use a sharp knife to cut the slices.
- Run the knife under hot water and dry the blade between cuts, so the slices are clean and nice.
- Slide a metal shovel under the graham cracker crust to make sure it doesn’t crumble.
How long does peanut butter cheesecake last?
This cheesecake will keep for 5 days in the refrigerator, tightly covered. Keep in mind that the longer it is stored, the less crispy the crust will be.
Can you freeze peanut butter cheesecake?
YES! The cheesecake freezes beautifully. Here’s how to freeze the Ultimate Peanut Butter Cheesecake:
- Place the whole cheesecake or individual slices on a baking sheet in the freezer until firm.
- Once firm, wrap the cheesecake or each individual slice in cling film and place in a freezer bag.
- Freeze for up to 2 months.
- To serve, thaw an entire cheesecake in the refrigerator overnight. You can also thaw individual slices in the refrigerator overnight, or at room temperature for about 30 minutes.
More cheesecake recipes you’ll love:
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How to do
Ultimate Peanut Butter Cheesecake
This is the ULTIMATE peanut butter cheesecake recipe! Made with a simple graham cracker and peanut crust, a creamy peanut butter cheesecake filling, and a delicious peanut butter topping!
Instructions
Prepare the crust:
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In the bowl of a food processor, combine the graham crackers, peanuts, sugar, and cinnamon until very finely ground. Add the butter and blend until the mixture is moistened like wet sand. Press firmly into the bottom and a quarter of the way up the sides of the prepared pan. Cook for 10 minutes. Place on a rack to cool. Maintain oven temperature.
Prepare the filling:
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In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and lump-free, scraping the bowl and swirling as needed. Add peanut butter, sour cream, sugar and flour and beat until smooth. Scrape the bowl and blend completely, then blend again until smooth and smooth. Add the eggs and egg yolk, one at a time, and beat until well combined. Be careful not to overmix.
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Pour the mixture into the prepared springform pan. It will fill almost completely to the top. Tap the pan against the counter a few times to release any air bubbles in the batter.
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Place the pan in a larger baking dish. Pour the boiling water into the roasting pan until the water reaches about halfway up the sides of the roasting pan. It’s usually best to do this when the baking sheets are already on the oven rack, to avoid boiling water spills.
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Bake at 350°F for 1 hour, or until the top appears slightly dry and the center is slightly flaky. Err on the side of undercooking rather than overcooking.
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Turn off the oven heat and open the oven door only 1 inch. In this case it may be useful to insert a wooden spoon between the oven and the door. Let the cheesecake cool in the oven for 30 minutes to 1 hour, or until the oven is just warm. This will prevent cracks from forming.
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Remove the cheesecake from the oven and bain-marie, unwrap the foil and transfer to a wire rack to cool. Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it doesn’t stick to the sides (which could cause cracks as it cools). Allow the cheesecake to cool completely to room temperature on the rack.
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Refrigerate until completely chilled, at least 6 hours but preferably overnight.
Make the peanut butter topping:
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In a saucepan, bring the cream to the boil. Add the peanut butter and stir until it begins to melt. Remove from the heat and mix vigorously until a smooth mixture is obtained. Leave to cool to room temperature. Pour over the cold cheesecake. Place in the refrigerator for approximately 15-30 minutes to allow the topping to solidify before slicing and serving.
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Store cheesecake uncovered or covered very loosely to avoid condensation. Store up to 5 days in the refrigerator.
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